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Come and learn about the authentic Pondicherry cuisine which has been influenced by so many cultures.
Near Fire Apostolic Christ Church, Ariankuppam, Puducherry
Max. 4 diners
Lourdes Tirouvanziam-Louis, in her book ‘The Pondicherry Kitchen’ says that the cuisine of this region has been influenced by all the invaders who passed through 'Pudukay'. Pudukay, she says, was a Roman port in the third century BC and is the old name of Pondicherry. The first mention of Pondicherry, also known as Puducherry or Pondi, located on the southeast coast of India was recorded only after the arrival of colonial powers like the Dutch, Portuguese, English and French. All these four colonial powers competed for the ownership of Pondicherry. In the end, when British occupied most of India, Portuguese kept their presence limited to Goa, Dutch to the south and French got their position settled in Pondicherry and other smaller coastal areas of India. With the French at the helm of affairs, both Puducherry and Vietnam (or Indo China as it was called) were under the French control and as a result, in the late 1800s and early 1900s the cuisine underwent a lot of cross-pollination because of people who kept traveling between these regions for business, administration and as part of the armed forces for the French. French officers from Puducherry were positioned in Vietnam and vice versa and that is how the culinary connection came to be. Now that you know a little more about this place, how about tasting some of it on a plate. Enter Pushpa, our home-chef, who will be serving you a traditional meal influenced by French, Vietnamese, Cambodian, South Indian, Portuguese, Creole cuisine. She loves to cook and will welcome you to her beautiful home as a part of the family. Once you arrive, Pushpa will serve you a soothing welcome drink and her husband will speak to you about the cuisine and culture. Join the lovely couple in the kitchen to cook something crispy or something sauteed or something fried. Assist Pushpa in preparing some simple but amazing local dishes and along the way learn few new techniques of cooking. While this isn’t a professional cooking class, it will be a lot more rewarding than one!After that, it is time to sit down and enjoy the meal with the home-chef. The meal will consist of appetizers, main course and desserts. Pushpa believes in using the freshest of ingredients and will be using some veggies from her own garden for the meal. The entire experience can last for about 2-3 hours. Please note - This is not a professional cooking class but rather an opportunity to cook and dine with a local home-chef. The experience will be as much about the stories around the food and local culture, as it would be about the meal itself.